Apple Cider Doughnuts
Yum! In the fall when visiting a cider mill to pick up pumpkins, I always loved being able to eat those warm, fresh apple cider doughnuts. The whole gluten free thing was a real bummer for things like this, so I made my own. I found this recipe, used my gluten free flour blend and they were most certainly successful.
No special ingredient notes. That said, I did include some ginger and cloves when I made mine. This part is so optional, I didn’t include it in the recipe below. I used about the same amount of each as the nutmeg. Maybe a bit more ginger than that because ginger is my favorite spice.
Yield: 6
Apple Cider Doughnuts
An autumn favorite! These were delicious.
Prep time: 10 MinCook time: 30 MinInactive time: 1 HourTotal time: 1 H & 40 M
Ingredients
- 1 1/2 c. apple cider
- 1/2 c. granulated sugar
- 2 1/4 t. ground cinnamon, divided
- 1 3/4 c. Kari's Gluten Free Flour Blend
- 1/3 c. brown sugar, packed
- 1 t. baking powder
- 1/2 t. kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 3 T butter, melted and cooled
- 1 ea. large eggs, lightly beaten
- 2 cups vegetable oil
Instructions
- Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1/2 cup, about 15-20 minutes. Let cool completely.
- In a small bowl, combine sugar and 1 1/2 teaspoon cinnamon; set aside.
- In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and remaining 3/4 teaspoons cinnamon.
- In a large glass measuring cup or another bowl, whisk together butter, egg and apple cider.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour. Divide dough in half.
- Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch cutter.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers 350 degrees F.
- Working in batches, add donuts to the Dutch oven and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat.
- Serve warm.
